Description

Imagine a warm, comforting casserole that captures all the satisfying flavors of pizza, reimagined in a wholesome, vibrant dish. This pizza casserole begins with a luscious sauce, crafted from sweet roasted red peppers, subtly infused with garlic and aromatic spices. The roasting process deepens the peppers' natural sweetness, creating a rich and flavorful foundation for the entire dish.

This vibrant sauce beautifully coats a base of tender cauliflower florets, standing in for the traditional pizza crust. The cauliflower provides a delightful, slightly nutty counterpoint to the sweetness of the peppers. Next comes a generous scattering of classic pizza toppings: savory peppers, briny olives, and tangy capers.

These ingredients add layers of complexity and create a symphony of textures and tastes. The casserole is then blanketed with a layer of creamy, melt-able cheese, which adds a comforting richness and gooey satisfaction to every bite. Feel free to explore other topping options, adding your own personal touch.

Consider incorporating leafy greens like spinach or kale, earthy mushrooms, delicate zucchini slices, or fragrant fresh basil. The beauty of this dish lies in its adaptability; tailor it to your own tastes and preferences. Perfect for a cozy weeknight dinner or a meat-free meal, this pizza casserole is sure to become a family favorite.

It’s incredibly easy to customize with your favorite toppings and plant-based cheeses, or even regular mozzarella if you prefer. Serve it alongside a simple salad of fresh greens or your favorite low-carb vegetables for a complete and satisfying meal. Reheating is a breeze, whether you opt for a quick zap in the microwave or a gentle warming in the oven.

This pizza casserole is a delightful and innovative way to enjoy the classic flavors of pizza in a healthy and satisfying way.

Preparation Time

Prep Time

35 min

Cook Time

15 min

Total Time

50 min

Nutrition Information

Per 1 serving serving

Calories

600 Kcal

Carbs

15 g

Fiber

7 g

Sugar

5 g

Protein

25 g

Fats

50 g

Saturated Fats 30 g

Unsaturated Fats 20 g

Cholestrol 0 mg

Sodium 700 mg

Potassium 800 mg

Zylo AI

Your Personal
Nutrition
Guide

Name: Vegan Keto Cauliflower Pizza Casserole
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 1 serving
Cuisine: Lunch
Ingredients: 2 small Red pepper; 1 clove Garlic, fresh; 1 tsp Onion powder; 0.5 tsp Salt, sea salt; 0.5 tsp Smoked Sweet Paprika (Ground/ Powder); 0.13 tsp Black pepper, ground; 0.75 tsp Oregano, dried; 5 tbsp Olive Or Extra Virgin Olive Oil; 0.25 tsp Chili Flakes; 2 tbsp Water; 0.25 cup Onion, white, yellow or red, raw; 1 tsp Tomato paste; 0.33 cup, chopped Parsley; 1 small - head - 4" diameter Cauliflower; 2 small - 4" long Banana peppers, raw; 0.33 cup, sliced Green olives; 0.75 cup 'Sheese' Vegan Mozzarella Style Grated Cheese (200g)

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Ingredients

Red pepper

2 small

Garlic, fresh

1 clove

Onion powder

1 tsp

Salt, sea salt

0.5 tsp

Smoked Sweet Paprika (Ground/ Powder)

0.5 tsp

Black pepper, ground

0.13 tsp

Oregano, dried

0.75 tsp

Olive Or Extra Virgin Olive Oil

5 tbsp

Chili Flakes

0.25 tsp

10.

Water

2 tbsp

11.

Onion, white, yellow or red, raw

0.25 cup

12.

Tomato paste

1 tsp

13.

Parsley

0.33 cup, chopped

14.

Cauliflower

1 small - head - 4" diameter

15.

Banana peppers, raw

2 small - 4" long

16.

Green olives

0.33 cup, sliced

17.

'Sheese' Vegan Mozzarella Style Grated Cheese (200g)

0.75 cup

Instructions

Make the pizza sauce first. Preheat the oven to 400F/ 200C. Place the red peppers on a baking tray. Roast in the oven for 20 minutes.

Remove the charred peppers from the oven and leave them to cool for 10 minutes. The peppers will deflate and release their moisture. Use your hands to remove the skins from the peppers, they should peel off easily. If the skins are tough to remove, cover the peppers with aluminum foil or plastic wrap so the steam makes them sweat and the skins can then be peeled away. Discard the skins, stalks, and seeds.

Add the roasted peppers to a food processor or blender. Crush in the garlic, onion powder, sea salt, smoked paprika, dried oregano, chili flakes, 3 tablespoons extra virgin olive oil, and a good grind of black pepper. Blend until smooth and set aside.

Cut the cauliflower into small bite-sized florets. Place them into a microwave-safe bowl with 2 tablespoons of water and microwave for 4 minutes on high until slightly softened but still retains some bite.

Preheat the oven to 350F/180C. Add the remaining 2 tablespoons of olive oil and ¼ cup onion to a skillet pan. Saute over medium-high heat until softened. Add the tomato paste and stir through.

Transfer the cauliflower to the skillet pan with the onion mixture along with the red pepper pizza sauce. Roughly chop the parsley and dice half of the peppers into ½ inch pieces. Add the parsley and peppers to the skillet and stir to coat each piece of cauliflower with the sauce.

Layer ½ cup of vegan mozzarella over the cauliflower mixture. Slice the remaining peppers and layer over the cheese. Drop in the olives and capers.

Sprinkle over the remaining ¼ cup vegan mozzarella cheese over the top and sprinkle the dried oregano over the top. Bake in the center of the oven for 20 minutes until the cheese has melted and golden. Serve immediately.

Vegan Keto Cauliflower Pizza Casserole Recipe